Making a sugarfree peach raspberry pie

First, preheat the oven to 175 degrees. Then wash and cut the ripe wild peaches into 8 parts. Then put them in a bowl together with the raspberries and 30 grams of Steviala Kristal Sweet Vanilla. Gently mix this together.

Then beat the eggs lightly in another mixing bowl. Add the butter, apple sauce, 150 grams of Steviala Kristal Sweet and salt and mix well. Then add the almond flour, spelled flour, baking powder and a good pinch of salt. Mix this to a smooth batter. Then line the bottom of the 24 cm springform pan with baking paper. Also, grease the edges of the springform pan. Then carefully pour the sugarfree peach raspberry pie batter over the fruit.

Then put the sugarfree peach raspberry pie in the oven for about 75 minutes. Check after 45-60 minutes if the top is not getting too dark. Should this happen, cover the sugarfree peach raspberry pie with aluminum foil.

Serving tip: this sugarfree peach raspberry pie is delicious with a scoop of ice cream or with yoghurt with some fresh fruit!